Simple German Cucumber Salad
A refreshing dish that captures the essence of summer with vibrant flavors and crisp textures, perfect for any gathering.
Equipment
- Mixing Bowl
- Vegetable Peeler
- Knife
- Mandoline
Ingredients
Cucumbers
- 2 medium Cucumbers Peeled and sliced thinly.
Vinegar
- 1/4 cup White Wine Vinegar or Apple Cider Vinegar Good-quality vinegar is essential.
Sugar
- 1 tablespoon Granulated Sugar Balances the vinegar's acidity.
Salt
- 1/2 teaspoon Salt For seasoning.
Onion
- 1/4 small Red Onion Thinly sliced.
Dill
- 1 tablespoon Fresh Dill Chopped.
Black Pepper
- 1/4 teaspoon Freshly Ground Black Pepper Adjust to taste.
Instructions
- Gather all your ingredients, ensuring your cucumbers are fresh and firm.
- Wash the cucumbers thoroughly under cold water.
- Peel the cucumbers using a vegetable peeler.
- Slice the cucumbers thinly, aiming for about 1/8 inch thick.
- Place the sliced cucumbers in a large mixing bowl, sprinkle with salt, and mix gently. Let them sit for about 10-15 minutes.
- In a separate bowl, combine the vinegar, sugar, and black pepper. Stir until the sugar is completely dissolved.
- Add the thinly sliced red onion to the bowl with the cucumbers.
- Drain any excess liquid from the cucumbers.
- Pour the prepared dressing over the cucumbers and onions, and gently toss until evenly coated.
- Add the chopped fresh dill and toss again.
- Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
- Serve the salad chilled as a side dish or light meal.
Notes
For variations, consider adding sour cream, cherry tomatoes, bell pepper, feta cheese, lemon juice, or fresh herbs.